Mr. Bakerstein wrote:...it seems as though they must have fancy cocktail ingredients in stock. I wonder where they get them?

Most of them probably get their booze from wholesalers.

Almost any liquor store that wants your business can order in stuff. Admittedly, there are plenty of places that will look at you funny if you ask for anything besides a 30-pack of canned crap. But "good" stores that just don't have the volume or floor space? They should be willing to help, and all they typically have to do is look up in an index which of their distributors carry what brands.

Well, back to cock tails[sic], I see no reason to avoid stereotypically "girly" drinks as a man, if I'm in the right mood. Bring on the Girl's Night Out, the cosmopolitan, whatever, I like a good sweet cocktail sometimes. I also like martini with gin, a touch of dry vermouth and olive brine, garnished with an olive, so I have broad tastes. I don't discriminate based on genre, I guess.

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Роберт wrote:Well, back to cock tails[sic], I see no reason to avoid stereotypically "girly" drinks as a man, if I'm in the right mood. Bring on the Girl's Night Out, the cosmopolitan, whatever, I like a good sweet cocktail sometimes. I also like martini with gin, a touch of dry vermouth and olive brine, garnished with an olive, so I have broad tastes. I don't discriminate based on genre, I guess.

Sex on the Beach is one of my favorite drinks. Bring on the ridiculously sweet stuff.

I like beer, more than I used to, but fuck stereotypes -- the "girly" drinks are where it's at.

31/M/taken/USage/gender/interest/country

Belial wrote:The sex card is tournament legal. And I am tapping it for, like, six mana.

Girly drinks are fine, taste good, great for when you want to get drunk and just have a good time. However, when I just want to sit back and relax and sip a drink, a good whiskey, beer, or cocktail like an old fashioned, sazerac, or manhattan is usually preferred for me.

Behold your only true messiah. An entity of which you're a part.A vast and cold indifferent being. A grey clad mass without a heart.

Speaking of so-called girly drinks, if anyone has seen that ChocoVine stuff anywhere and wondered about it. Yes, it is really good. Think chocolate covered cherry to get a general idea of what it's like. Although the raspberry version isn't nearly as good. IIRC the problem was that the raspberry flavor was too sharp and ended up clashing with the chocolate, which I guess would make sense if "sharp" were a flavor.

In a similar vein, Sheelin Irish Cream is a red wine based Irish Cream, and it is awesome. Goes great with vanilla vodka and coffee liqueur and can help cover up the awful taste of DeKuyper's Creme de Cacao. Admittedly, the only other Irish cream I've had is Bailey's, but it's better than Bailey's and cheaper.

Thesh wrote:Girly drinks are fine, taste good, great for when you want to get drunk and just have a good time. However, when I just want to sit back and relax and sip a drink, a good whiskey, beer, or cocktail like an old fashioned, sazerac, or manhattan is usually preferred for me.

Same here. I started drinking with Mike's. Though, I generally drink Whiskey straight or Whiskey sours. Of course, I don't make them much, but I make a wicked Appletini ( with 99 Apples ).

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A little online research suggests that the Oriental first appeared (along with so many other classic cocktails) in Harry Craddock's "Savoy Cocktail Book." But unlike some of its companions in that book has remained lamentably obscure until the last ten years or so. Apparently there's also a recent version called the James Joyce which uses Irish whiskey. I haven't tried Irish whiskey, since I usually only stock Bourbon and Scotch in my bar.

As far as obscure cocktails go, one of my favorite has to be the Stone Fence -- incredibly simple, yet quite delicious. The linked recipe leaves out the dash of bitters that I usually add, but that's not too big of a differentiation.

Now that I think about it, it's not just one of my favorite "obscure" cocktails but one of my favorite drinks all-around.

Anybody have recommendations for good stuff to make with what I have? It gets a little boring drinking neat whiskey sometimes, and some of the stuff I have I really would not drink neat, like the Amaretto or the Lemoncello. I'd rather not buy any more alcohol until I move. I'm okay with buying more non-alcoholic ingredients, as they seem easier to buy in small quantity than their alcoholic counterparts. I also likely won't be mixing anything into the rum or the JW, and only sugar into the Absente. I'm also using this as a running list of my remaining alcohol, that's why those are on the list.

"There's spray paint on the teleprompterAnchorman screams that he's seen a monster (mayday)There's blood stains on his shirt (mayday)They say that he's gone berserk."--Flobots "Mayday"

pity the gin already went. St Germaine, Gin, and Lemon Juice mixes up quite nicely. Could probably make it MOAR BOOZEY with lemoncello instead of lemon juice. Could try substituting in vodka, not sure how well it would work out.

I shall try substituting vodka. I have no idea why I have so much, I blame my former room mate. I tried a vodka tonic yesterday when I wanted a gin and tonic and realized I was out, and it was quite good.

update:

2 parts vodka

1 park St. Germain

1/2 part Lemoncello

Two ice cubes

Tasty. I'd also apparently forgotten how sweet lemoncello is. I originally only had 1 part vodka, but I had to add more to negate some of the sweetness.

"There's spray paint on the teleprompterAnchorman screams that he's seen a monster (mayday)There's blood stains on his shirt (mayday)They say that he's gone berserk."--Flobots "Mayday"

Sarah juiced half a grapefruit and then put in a little bit of artificial sweetener, about an equal volume of gin, and topped it off with soda.

I juiced the other half of the grapefruit and put it in the blender with a small white peach and a piece of ice. Pulverized it and added 3/4 oz. gin and a little soda.

Her drink is kind of like grapefruit-flavored orangina plus a bunch of gin. It's not bad. My drink is frothy and less strong. I garnished it with a slice of lime. Very frothy. It has little bits of peach skin and grapefruit pulp suspended in the froth. It's a very interesting experience and I think it's pretty enjoyable. The only sweetener is the peach, which was from her mom's tree and is perfectly ripe and very sweet. White peaches seem sweeter than yellow peaches to me. The gin is a nice added flavor.

I know these aren't real cocktails by any strict definition, but don't worry, we'll have a martini some other time. Tonight is grapefruit juice night.

The Manhattan is my favorite cocktail, but it's not what I turn to in most situations.If I'm holding a party, and someone wants a drink and doesn't like beer, I usually make them a Dirty Girl Scout (Vodka, coffee liqueur, irish cream, and creme de menthe. Tastes like a Thin Mint.) It's delicious, relatively simple, and not terribly common (like a screwdriver).If I'm at someone else's place, and am offered a drink, I generally go with a rum and coke, because odds are they have the ingredients, and it's not complicated to make. If you've heard the name, you know the recipe.I also really like having a Daquiri (White rum, lime juice, and simple syrup), but I generally save those for when I'm feeling classy.

I'm happy drinking liquor neat, so my approach to cocktails is pretty minimal. Just enough to add some complexity, not enough to mask any of the flavor.

My favorite cocktail is definitely the old fashioned with rye whiskey, either Rittenhouse or Bulleit. Sometimes I'll use simple syrup, sometimes a spoonful of maraschino cherry juice, sometimes I forego the sweetener entirely. It depends who I'm making it for, and what mood I'm in. I don't think I'd ever make someone else an old fashioned without sweetener (other than the muddled cherry, because damn, whiskey-soaked cherries tastes good) unless I knew ahead of time that they shared my taste for liquor.

A similar drink I came up with recently, mostly the result of a bottle of Flor de Caña Grand Reserva and whatever I had in my cabinet, is an old fashioned with the whiskey replaced by dark rum, and the bitters replaced by half a fresh squeezed lime. I looked online and I guess it's basically a cherry daiquiri, and it's delicious.

I've yet to have a whisky sour that I like. I don't really like whisky so that's probably why, but still.

I had an amazing drink recently, it was really sour, which I like, and it involved cider, which I also like. The name requires some explanation: Somerset (a county in England) is famous for it's cider.

dubsola wrote:I've yet to have a whisky sour that I like. I don't really like whisky so that's probably why, but still.

I had an amazing drink recently, it was really sour, which I like, and it involved cider, which I also like. The name requires some explanation: Somerset (a county in England) is famous for it's cider.

Started off with a George Washington punch, with fresh nutmeg dusting the teacups, then moved on to a Clover Club with a raspberry sitting on top of the froth, continued to the height of Tiki with a Don the Beachcomber style drink and finished up with a mulled Cosmopolitan, one of the smoothest things I've ever drunk. Really interesting talk on the history of the cocktail, the people who drank different drinks and the reason the bartender chose particular spirits for the mixes.

Utterly recommend it.

Generation Y. I don't remember the First Gulf War, but do remember floppy disks.

My Christmas punch was an experiment before I tasted it and I think I decided it is going to be a tradition immediately after I tasted it. Spiced cider, citrus juices, spiced rum, angostura bitters and a little nutmeg. So easy, so tasty.

I've been drinking all kinds of crap, really; I just recently started seriously expanding my liquor cabinet from all single malt scotch, all the time. I think I'll be making a big batch of proper daiquiris for an upcoming party, though, and suggestions of good things to make with amaretto are welcome.

wam wrote:I personally like the look of the agent coulson the most

They apparently don't understand that Cointreau is a type of triple sec...

Combine the gin, amaretto, syrup and bitters with plenty of crushed ice, stir vigorously and pour into a chilled glass. Squeeze the twist over the glass and rub it over the rim. Garnish with the twist and raspberries.

Not bad. Adapted from this recipe when I discovered I didn't have any marachino liquer or triple sec, but I did have raspberries.